Sweet Potato And Cinnamon Icecream
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About Sweet Potato And Cinnamon Icecream
I've always been skeptical about the endless homemade ice cream recipes online—so many seem like frozen smoothies rather than true ice cream. For me, real ice cream should be rich, creamy, and melt slowly into a luscious custard on your tongue. The quick-blend methods never captured that magic, so I never felt inspired to try making my own at home.
But with a 21-month-old ice cream enthusiast at home and a Plattershare ice cream contest as motivation, I decided it was time for my first attempt. After some research, I found a convincing ice cream base and added healthy, favorite ingredients for my little one. The result: a creamy Sweet Potato and Cinnamon Ice Cream, topped with toasted almonds—delicious, wholesome, and perfect for both kids and adults!
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Recipe Time & More
Ingredients
- 1 cup Milk
- 1/2 cup Heavy Cream
- 4 tbsp Brown Sugar
- 1 tsp Salt (of, or as per taste)
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 5 tsp Corn Flour
- 30 gm Cream Cheese
- 1 tbsp Honey
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Instructions
- Take 5 tsp of corn flour into a small bowl and add 3 tbsp of milk.
- Mix well to form a slurry. No lumps. Keep aside.
- In another small bowl take cream cheese and add 4 tbsp of milk. Whisk in the salt.
- Mix well until smooth and keep aside.
- In a thick sauce pan add remaining milk. Mix cream, sugar and honey.
- Bring it to simmer over medium flame, whisking frequently.
- When it starts bubbling gently, lower the flame and simmer for 4 more minutes. Remove from the heat.
- Now take 1/4 cup of this hot milk mixture and add in to corn flour slurry. Whisk it well.
- Add this back slowly into hot milk whisking constantly. Its for thickening the mixture.
- Return to the medium flame and cook until it boils. Whisk frequently.
- Boil for a minute and remove form heat.
- Add in cream cheese mixture. Whisk it well.
- Add the sweet potato puree and whisk it till incorporated well.
- Fill this mixture into a shallow container and freeze for 4 hours.
- After four hours,take it out and check if it's frozen or any ice crystals are formed.
- Break the icecream crystals and put all the icecream into a blender. Add in cinnamon powder, nutmeg powder.
- Churn it by using hand mixer for a minute. This step incorporates some very small air bubbles in to the icecream.
- Back in the shallow container and freeze for atleast 4 more hours.
- Remove and check for any ice crystals formation.
- Break and stir the icecream with a spatula or whisk.
- Back into freezer overnight or till to be served.
- Enjoy by adding some toasted almonds on top.
Recipe Notes
Additional Tips
- For an extra-silky texture, strain the ice cream base through a fine mesh sieve before churning to remove any sweet potato fibers or lumps.
- Roast the sweet potato before pureeing to deepen its natural sweetness and add a subtle caramelized flavor to the ice cream.
- Top with a drizzle of maple syrup and a sprinkle of flaky sea salt just before serving for a sophisticated salty-sweet finish.
- If you don't have an ice cream maker, pour the mixture into a shallow pan, freeze, and whisk vigorously every 30–45 minutes for several hours to break up ice crystals and maintain creaminess.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 74kcal | Carbohydrates: 16g | Protein: 2g | Cholesterol: 2mg | Sodium: 380mg | Sugar: 13g
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Prachi Bagde
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This is amazing! Excited to make it.
This looks amazing! Thanks for sharing.
Such a tempting dish! Thank you.
This is amazing! Excited to make it.